Quick Pressure Cooker Beef Stew

Heat a generous amount of oil in the bottom of a pressure cooker over an elevated heat setting. If your cooker has a detachable insert, take it out and cook directly in the bottom of the pot. Add beef and onion; let them sear until the beef develops a rich brown color on its exterior.

Next, combine 2 cups of water with some carrots and bouillon cubes. Close the lid firmly and secure the pressure valve. Bring the mixture to a rolling boil, then decrease the heat to a moderate level and set your timer for 20 minutes. If you have an adjustable pressure regulator, adjust it to achieve a pressure of 10 pounds.

In the meantime, cook diced potatoes in a separate saucepan with enough water to cover them. Bring the water to a rolling boil and let the potatoes simmer until they're tender, approximately 10 minutes. Drain them.

Allow the pressure to release naturally according to your cooker's guidelines, taking 5 to 10 minutes. You may need to submerge the lid under cold running water for 5 minutes before you can safely release it.

Once the pressure has released, remove the lid and place the pot over a moderate heat setting. Bring the mixture to a boil again, then mix in a small amount of cold water with some cornstarch in a separate bowl to form a smooth paste. Stir the slurry into the stew and let it cook for 2 to 3 minutes, or until it thickens. Serve the stew over the potatoes or place them in serving dishes and ladle the stew over them.